]]>Perfect any time of year, but particularly the warmer months, easy-to-make Affogato al Caffè is an elegant way to serve coffee to your guests, no matter how hot the temperature gets outside.

Affogato means “drowned”—in this case, the CIA chefs suggest a simple yet delicious gelato that is perfect with latte. The fastest way to create this dessert is to pour one or two shots of very hot and very strong freshly brewed espresso over vanilla gelato. Top with whipped cream and dust with grated dark chocolate or cocoa powder, or maybe grated orange peel. Serve it with a spoon to scoop up the ice cream and a straw to savor the melted goodness left at the bottom of the cup. Serve with biscotti or any type of dry Italian cookies.

You can find the following gelato recipe in Italian Cooking at Home with The Culinary Institute of America (2011, Wiley & Sons), which is available at bookstores nationwide or at ciaprochef.com/fbi/books.html.

Affogato al Caffè

(Makes 6-8 servings)

Ingredients (Coffee)

Freshly brewed espresso, for serving (1 or 2 shots per serving)

1 cup heavy cream

Gelato (recipe below)

Unsweetened cocoa powder as needed, for garnish (optional)

Ingredients (Gelato)

2 cups milk

2 cups heavy cream

1 ¾ cups sugar

1 tablespoon light honey

½ teaspoon vanilla extract

Directions

Heat the milk and cream in a large saucepan over medium heat, then add the sugar and honey and stir to dissolve. Add the vanilla extract.

Strain through a fine-mesh sieve into a glass or metal container. Cool the gelato base over an ice water bath or in the refrigerator, stirring from time to time. When completely chilled, pour into an ice cream maker. Process according to the manufacturer’s instructions.

Transfer to a container and freeze for about 2 hours before serving.

Brew espresso coffee.

Whip the cream to medium peaks.

Scoop the frozen gelato into a glass and pour the espresso over the gelato. Top with a dollop of whipped cream and serve with some cocoa powder sprinkled on top (and a straw that you can use to drink the coffee).

]]>Study: A Cup (or Six) of Coffee a Day May Keep Death at Bayhttp://www.saturdayeveningpost.com/2012/05/24/health-and-family/medical-update/study-a-cup-or-six-of-coffee-a-day-may-keep-death-at-bay.html
Thu, 24 May 2012 16:00:32 +0000http://www.saturdayeveningpost.com/?p=59457A new study shows that coffee may actually add some years to your life.

Are you an avid coffee drinker? Here’s something you can use as an argument every time someone warns you against drinking your third cup of coffee for the day: Coffee may actually add some years to your life.

A paper published recently in the New England Journal of Medicine details a study that began in 1995. A total of 402,260 test subjects (none of whom had heart disease or cancer) between the ages 50 and 71 were asked about their coffee drinking habits. Only 42,000 of all the test subjects were non-coffee drinkers, while most of them admitted to drinking two to three cups a day. A small number of subjects — 15,000 — said their daily coffee consumption usually reaches six cups.

By the time 2008 rolled in, 52,000 of the test subjects had already passed away. Based on the data gathered by the researchers, men who drank two to three cups of coffee daily were 10% less like to die, while it goes up to 13% for women. The percentage even reaches 16% for women who drink four to five cups a day.

According to the study, it doesn’t make a difference whether the coffee you drink is decaf or not — it’s not the caffeine that matters. Researchers haven’t been able to pinpoint the exact substance that benefits your health — it could be any one of coffee’s many components. It’s clear that more research is needed to establish the connection between drinking coffee and having a longer life, but Dr. Frank Hu of the Harvard School of Public Health believes it’s “the best evidence we have.”

Before you get up from your seat to get another cuppa, Dr. Hu has two pieces of advice for you. First, avoid cream and sugar and anything that could negate the health properties of coffee. Second, filter your coffee beans instead of boiling them, because filtering removes the components that can raise your cholesterol levels.

]]>Tasty Tech Tips for Brewing a Great Cup of Coffeehttp://www.saturdayeveningpost.com/2012/04/09/health-and-family/food-recipes/tasty-tech-tips-for-brewing-a-great-cup-of-coffee.html
http://www.saturdayeveningpost.com/2012/04/09/health-and-family/food-recipes/tasty-tech-tips-for-brewing-a-great-cup-of-coffee.html#respondWed, 30 Nov -0001 00:00:00 +0000http://www.saturdayeveningpost.com/?p=55796Making the perfect cup of joe is easy, provided you follow a few simple rules.

]]>Cuppa joe, java, or “just give it to me and don’t talk” — whatever you call it, if you’re one of the millions of coffee drinkers worldwide, you know just how delightful a good cup of coffee can be. Many people think that making the perfect cup of coffee at home isn’t possible without a professional setup, but in this day and age, that isn’t as true as it used to be. If you stick to a few simple rules, you’ll be able to enjoy a superb mug of magic bean juice every time.

What is coffee, anyway?

The coffee beans that we see at the store are actually the roasted seeds from inside the fruit of a plant that is grown in many parts of Africa, South America, and Asia. There are a few different varieties of this coffee plant, which is why there are different types of coffee that you can buy at the store, each with their own unique differences in flavor. The two most common varieties are robusta, which is often the foundation for commercial coffee blends, and arabica, which is a bit more expensive and has a slightly sweeter, less bitter flavor.

Photo by Jeromecruft.

After the berries are harvested, the flesh is removed and the beans are dried. The beans (at this point called green beans) are roasted and ground to make the coffee that we know and love. For serious coffee connoisseurs, even the methods used to roast and grind the coffee matters!

Finding the perfect roast

There are three basic types of coffee roasts: light, medium, and dark. Different people prefer roasts for different reasons. Typically, dark roasts have a bolder, slightly sweeter flavor, while the light roasts tend to be a bit more acidic and aromatic (not to mention being very slightly higher in caffeine, typically). The important thing is to find a roast that tastes good to you.

After you determine which roast you prefer in general, try out a few different variations to fine tune what you like best. Most local coffee shops will be happy to help you find the right roast and style to fit your taste. A knowledgeable barista is like a good sommelier when it comes to finding a brew that suits your tastes.

Beans and grinders

The first step to brewing the perfect cup of coffee at home is to buy whole beans. Grinding up coffee beans releases oils. These oils can be lost if the coffee grounds are stored too long, yet they’re an important part of what makes a good cup of coffee. The oils add a whole new layer of flavor and complexity to the drink.

Buying whole beans means that you have to grind them before brewing. As any coffee aficionado will tell you, a good grinder is perhaps the most important part making good coffee. Having a consistent particle size makes a real difference in how coffee tastes, so you’ll probably want to play with your grinder to see what tastes best to you. Certain brewing methods also require a finer or coarser grind, so having a grinder that allows you to adjust this is also important to final quality.

Photo by David Joyce.

There are two basic types of grinders, burr and blade. Blade grinders are the cheapest and most common, consisting of a spinning blade that chops the beans. Unfortunately, blade grinders are notorious for having inconsistent grind coarseness. Unless you’re on a tight budget, avoid blade grinders for your coffee.

Burr grinders, usually more expensive than their blade counterparts, work by passing the beans through one or more sets of sharp grinding wheels to ensure a consistent particle size. A good burr grinder is an essential tool for any home barista. No matter which grinder you use, always grind your coffee immediately before brewing it to ensure that the grinds don’t dry out.

Brewing style

There are many different ways to brew your coffee, each with its own set of pros and cons. The most popular are pour-over, press pot, vacuum pot, and auto-drip.

Pour-over: The pour-over style consists of a container with a hole in the bottom that holds a coffee filter over a cup or carafe. You simply place your grinds in the filter and pour the hot water slowly and evenly over all of the grinds.

Press pot: The press pot (commonly called French press) method is another easy way to make a good cup of coffee. You do so by placing coarsely ground beans into the pot, then adding hot water. After waiting a few minutes (depending on taste), you press a filter/plunger down to separate the grounds. There’s a newer variation of this called the AeroPress, which works the same way but yields something more like espresso straight out of the press.

Vacuum pot: Perhaps one of the coolest ways to brew your coffee, a vacuum pot works by placing ground coffee and water into two separate chambers. The water is then heated and, as it begins to boil, it’s sucked up into the chamber with the grinds. Turning off the heat brings the coffee (and not the grinds) back into the lower chamber. It’s impressive to watch and makes a great cup of coffee.

Auto-drip: An auto-drip is a coffee maker that attempts to automate the pour-over method mentioned above. Most home coffee makers work this way. While it is definitely the most convenient method, it doesn’t necessarily brew the best cup of coffee possible due to less-than-ideal water temperature and poor grind saturation.

Brewing voodoo

Photo by Nate Steiner.

No matter which method you choose, there are a few tips to keep in mind. Typically, you want to use 1 to 2 tablespoons of ground coffee for every 6 ounces of water. Also, the quality of water you use makes a big difference in how the coffee tastes. If you have poor quality tap water, you may want to purchase a faucet filter or filtering pitcher, or maybe even consider getting bottled water service.

The temperature of the water can also make a big difference, as water that is too hot or too cool brews coffee differently. Ideally, the water should be just below boiling (around 200 degrees Fahrenheit). If you’re using a press pot or pour-over brewing method, the easiest way to make sure you have the ideal water temperature is to bring a kettle to a boil and then remove it from the heat briefly before pouring it evenly over your grounds, making sure to get all of them wet.

Ready… set… joe!

As you can see, making great coffee at home is surprisingly easy. Just remember:

]]>The coffee and spice dry cure in this recipe penetrates the chicken overnight, seasoning every morsel. You’ll love the resulting thick, juicy cuts of chicken flavored with a gentle sweetness and the background flavor of coffee—plus just a little heat. Recipe Courtesy of FoodiePrints.com.

Coffee-Cured Chicken

Ingredients

1 frozen broiler fryer chicken

1 tablespoon ground coffee (freshly ground from beans is better)

4 teaspoons brown sugar

4 teaspoons whole black peppercorns

1 teaspoon whole coriander seeds

1 teaspoon dried oregano

1/2 teaspoon celery seed

1 tablespoon kosher salt

1-2 tablespoons olive oil

Directions

Defrost and spatchcock the chicken so the chicken opens up like a book and can lie flat. (Note: Spatchcocking, or butterflying, is a method by which a chicken’s backbone is removed by cutting through its rib bones.)

To make the dry cure, grind all of the other ingredients except the olive oil together with a mortar and pestle, making sure the peppercorns, coriander seeds, and celery seeds are at least cracked. Mix thoroughly and apply liberally to the chicken, breast side up.

With the cure applied, cover the chicken in plastic wrap and place in the fridge for 24 hours. (Overnight, at least!)

The next day, wash off the cure with some water. Preheat the oven to 400°F. Pat the chicken dry with paper towels and apply a tablespoon or two of olive oil to the chicken skin. Now, broil the chicken breast-side down on the middle oven rack for 20-25 minutes. Flip the chicken over and broil it breast-side up for 20-25 minutes or until the internal temperature of the white meat reaches 150°F and the dark meat reaches 165°F. Optionally, turn the broiler all the way up to max to color and crisp the skin as necessary.